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Warning for the desserts: Eggy mixtures will curdle if cooked on high. Check on the progress at least one hour before it should be ready and keep checking on the desserts for the last hour the first time you cook it as they can very easily overcook or curdle. The eggy mixtures are also more sensitive to fluctuations in voltage during high electricity usage times so please be careful with that.

I don't want anyone getting sick

Will pop the B&B pud up in a moment, it's one of the eggy ones so I thought I'd give you the warning first!

I can write out a list of the recipes I haven't put up yet and you can take your pick if there's nothing that particularly takes your fancy up yet (as can anyone else )

Ooh goody was hoping for a corned beef recipe! Umm coz I'm thick, do you add the beef when you add the vegies? And how long do you cook it on low for?

If you want the corned beef warm pop it in an oven bag and on top of the veggies about an hour and a half or two hours before the veggies finish. I usually serve the corned beef cold with the veggies warm, sometimes hubby likes his slices heated in the frying pan too.

Cut crusts from bread. Butter each slice thickly on one side. Line the base and sides of the slow cooker with the bread, buttered side to the outside.

Drizzle the liqueur or orange juice over the bread. Sprinkle with raisins and mixed peel. Place small dollops of jam over the fruit.

Beat eggs and sugar together until light. Add milk and cream and beat lightly to combine. Pour egg mixture through a fine sieve into the slow cooker. Use remaining bread to cover the top of the pudding, butter side up. Sprinkle the dark brown sugar over the top. Cover and cook on low for 4-5 hours, or until set. The pudding is cooked when a skewer inserted into the centre comes out clean.